Recipe by Peter J
Good way to start the day, I used a nice hot taco sauce to make these but you can vary to taste. Makes enough mix for one large taco shell or two small ones. If you get the eggs to just the right point of cooking so there is still a bit of moisture left it will make the tacos soft on the inside while still crispy on the outside.
Top Review by Chef Buggsy Mate
Loved how quick and simple this was. I threw the shells in the oven and then started my eggs. I opted to use water in place of the milk, because it makes fluffier eggs and the weep less. I didn't have any ham to dice however; I did have some thin deli sliced ham which I browned in the pan next to the eggs. I then placed a slice of ham down in the bottom of each shell before filling with the salsa egg mixture. I used a mixture of pepper jack and colby cheese on top of the egg. Will make this again however next time I think I'll switch out the ham for a little diced chicken and see how that works. Thanks for sharing your recipe. Made and reviewed for the AUS/NZ Swap #53
- 1 large taco shell
- 1 teaspoon butter
- 2 large eggs
- 2 tablespoons taco sauce (hot salsa)
- 1⁄4 cup ham, diced
- 1 tablespoon cheddar cheese, grated (optional)
- 3 slices tomatoes (optional)
Directions See How It's Made
- Pre-heat oven to 180C / 350F and pop in the taco shells for around 7 minutes to warm up.
- Melt butter in a saucepan over medium heat.
- Break eggs into saucepan and add milk.
- Stir often with a fork until some clumps of egg are just starting to form.
- Add taco sauce and ham. Continue stirring until eggs are fairly firm but still moist.
- Fill taco shell with mixture and optionally cheese and tomato slices. You may have a little liquid left at the bottom of the saucepan so use a spoon to fill the tacos to avoid getting too much liquid in them.